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A Traditional Asian (Yes, Really) Shepherd’s Pie

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Adjust Servings:
1.5 Lbs / 0.75 Kg Ground Beef I use a 90%-10% lean ground beef
5-7 Potatoes medium to large potatoes
1 Onions Big onion
2 Carrot medium size, peeled & chopped
1 Tbsp Worcestershire sauce
1 Tbsp Soy sauce
1 Tbsp Mirin
1/2 Tsp Ground Cumin
1/2 Tsp Turmeric powder
2 Tbsp Butter
1/2 Cup Grated Cheese Optional
2 Tbsp Salt
Black Pepper

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A Traditional Asian (Yes, Really) Shepherd’s Pie

  • Serves 6
  • Medium




Or… Why it is traditional, not really Asian but still a very good Shepherd’s Pie

Well we’ve covered here before why ground beef and potatoes go so well together. Actually, if you you’ve had it before you don’t really need it explained. So last time I made an amazing version of beef & potato croquettes and this time I decided to bring my recipe of Shepherd’s Pie.

I’ve made many versions over the years but the one that I truly prefers involves some Asian seasoning like Soy Sauce and Mirin. Apparently the combination with the Worcestershire creates a very deep and flavourful taste that otherwise can only be achieved with adding mushrooms, chicken stock and red wine. It’s a promise you (or your guests) will never guess what’s inside this Pie and I guarantee it will be a success!

I also don’t neglect the potatoes part. I add some butter and cheese and that’s really all potatoes need!


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20-25 Minutes

Prepping the Potatoes and Veggies

Peel and cut potatoes to cubes. Cover in water and cook on a medium heat for about 15-20 minutes till soft.
Peel and thinly chop onion and carrots. Saute on a pan with 2 table spoons of olive oil on a medium-low heat for about 10 minutes till soft and a bit golden. Add the cumin and turmeric, stir and cook for another 2 minutes.

15 Minutes

Making the Beef and Potatoes Mix

Add the ground beef to the onion and carrots (Make sure to take it out of the fridge at least 30 minutes before). With a wooden spoon start to separate the beef. This is a bit of a workout but it needs to be done right away. let the meet to cook until all the liquids evaporate. This usually takes around 10 minutes. Add Soy, Mirin and Worcestershire, stir and cook for 2 more minutes. Add 1 table spoon of salt and half tsp of pepper. Remove from fire and leave to cool.
Strain the liquids from the potatoes. Keep half a cup aside (optional). Place potatoes back in pot and add butter and cheese. Mash them till smooth. If too thick you can add some of the liquids you kept of some milk. Add one table spoon of salt.

25-30 Minutes

Baking the Shepherd's Pie

Heat oven to 400F / 200C.
Arrange and beef in a Pyrex or Ceramic oven dish. Make sure it is all in one layer.
Add the potatoes layer on top. If the mashed potatoes are too think it will be hard to spread. This is why it is important to add some liquids in the end when mashing them.
Bake for 20-25 minutes or till the top is nice and golden.


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